slow cooker chickpea curry

[Guest guest]

This is modified from a recipe by Melissa Clark, which first

appeared in Bon Appetit in February 2007. It freezes well.

 

Slow-cooker Chickpea and Spinach Curry

 

2 cups dried chickpeas, picked over

1 quart low-sodium vegetarian stock

 

1 9 oz bag baby spinach

2 (15-ounce) cans diced tomatoes, salt free

 

1 small red onion, chopped

2 T canola oil

2 teaspoons ground coriander

2 teaspoons ground cumin

1/2 teaspoon ground turmeric

1 t salt

 

1 teaspoon garam masala

1 teaspoon salt (or to taste)

1/2 teaspoon freshly ground black pepper

2 tablespoons fresh cilantro, chopped

 

OPTIONAL: 3/4 c rinsed quinoa

 

 

Rinse the chickpeas, cover with water, and soak overnight in the

refrigerator.

 

Drain chickpeas and put in a slow cooker. Add veggie stock to cover

chickpeas, and cook on high for 4 hours. Check occasionally to make

sure the chickpeas don't dry out.

 

Heat the oil in a small saucepan. Add onion and cook on medium for 5

minutes. Add coriander, cumin, turmeric, and one teaspoon of salt,

and cook for a few minutes more, stirring regularly to prevent the

spices from burning.

 

Open the slow cooker and pour in the onion/spice mixture, the

spinach, and the tomatoes and their juice. Stir once. If it seems

dry or if you want a soupier mixture, add more stock. Optionally, if

you want a one-pot meal, add the quinoa at this time as well.

Cover and cook 1 hour more on low. When cooking is finished, taste

for salt and add pepper, garam masala, and cilantro.